Easy and Delicious Fish Tacos
Fish tacos couldn't be easier to make and are a delicious way to change up your weeknight dinner. Add your favorite toppings and let your friends and family have fun making their own tacos. Taco night will never be the same!
- 8 corn tortillas white or yellow corn
- 1 lb rockfish or your favorite white-fleshed, mild, saltwater fish, salmon, or tilapia.
- ½ tsp ground cumin
- ½ tsp chili powder
- ½ tsp salt
- ⅛ tsp black pepper
- ½ cup sour cream
- ¼ cup heavy cream
- 2 tbsp fresh lime juice
- ½ tsp sea salt
- ½ cup red onions finely chopped
- 1 ½ cups tomatoes chopped
- ½ lime juiced
- 1 tbsp cilantro chopped
- ¼ tsp salt or to taste
- 2 cups cabbage finely shredded
- 4 oz Cotija cheese crumbled
- 2 avocado peeled, cored and sliced
Finely shred the cabbage. Refrigerate until needed.
Crumble the cotija cheese
Peel, core and slice the avacado.
Preheat oven to 375 degrees F
Place the fish on a baking sheet. Add a little water to the baking sheet so the fish doesn't dry out while cooking.
In a small bowl combine, chili powder, cumin, sea salt and black pepper.
Sprinkle the fish liberally with the seasoning blend.
Bake at 375 for 15 - 20 minutes or until the fish is fully cooked.
Mix red onion, lime juice, Roma tomatoes, cilantro, and salt in a bow. Mix well and allow to stand 15 minutes for the flavors to blend before serving.
While the fish is cooling toast the tortillas on a griddle, frying pan or grill to warm them.
Place the toasted tortillas on a sheet pan and begin adding the fish taco ingredients.
Add all or just the toppings you like in any order you prefer and enjoy!
Calories: 154kcal | Carbohydrates: 14g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 511mg | Potassium: 316mg | Fiber: 2g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 8mg | Calcium: 108mg | Iron: 1mg